Eggs Blackstone with Roasted Tomatoes

Poached eggs and hollandaise sauce make a tried-and-true pairing in classic Eggs Benedict, but this twist may become a new favorite. Eggs Blackstone substitutes crisp bacon and tomatoes for the Canadian bacon, and our version calls for roasting the tomatoes to concentrate their delicious sweetness.

Eggs Blackstone with Roasted Tomatoes

4 plum tomatoes, cut in half lengthwise

1 Tbs. olive oil, plus more for cooking

1 tsp. minced fresh thyme

Kosher salt and freshly ground pepper

8 slices thick-cut applewood-smoked bacon, halved crosswise

4 English muffins, split crosswise

2 Tbs. distilled white vinegar

8 large eggs

About 1 cup (8 oz./250 ml.) hollandaise sauce (recipe below)

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a rimmed baking sheet. Arrange the tomatoes, cut side up, on the baking sheet. Drizzle with the 1 tablespoon oil, then sprinkle with the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the tomatoes have shrunk slightly and their juices are bubbling, about 30 minutes.

In a large fry pan, fry the bacon over medium heat, turning once, until crisp and browned, about 6 minutes. Transfer to paper towels to drain. Meanwhile, preheat the broiler. Place the muffins, cut side up, on a baking sheet and toast in the broiler until lightly crisped, about 1 minute. Remove from the broiler and set aside.

In a wide saucepan, combine 8 cups (64 fl. oz./2 l.) water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove.

Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3 to 4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs.

To serve, place 2 muffins halves, cut side up, on each plate. Top each half with 2 pieces of bacon and 1 roasted tomato half. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each muffin half. Spoon about 3 tablespoons of hollandaise over each serving, then sprinkle with pepper. Serve at once, passing the remaining hollandaise sauce on the side. Serves 4.

Hollandaise Sauce

4 large egg yolks

2 Tbs. fresh lemon juice

Kosher salt and freshly ground pepper

1 cup (8 oz./250 g.) unsalted butter

In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it.

Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering, water to keep warm. Makes about 1 1/2 cups.